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  • Serves 6
  • 2 hours
  • Difficulty Medium
  • 5 Ingredients

57 Comment

This recipe is based on a dessert called “Chaja”, which originated in Uruguay in South America, and it’s sure to impress at your next dinner party. If you’re a fan of pavlova, you will love this.


Ingredients (serves 6)

  • 3 large fresh Peaches
  • 300 ml Cream
  • 3 thick slices Madeira Cake (I used Coles pre-baked, but you could use any cake of your choice)
  • 1/2 tin Nestle Caramel & Fill Topping
  • 1 large packet Meringue Nests (I used Coles brand, but you could make your own meringue if you've got the time and inclination)

Method

  1. Roughly break up the meringue nests into small pieces, about the size of a 5 cent piece, but don’t crush them into powder. Place the pieces into a wide and flat dish. Line a 20 cm x 30 cm swiss-roll tray with alfoil. Peel skin from the peaches, and remove the stones. Cut each peach into small chunks, about 1 cm x 1 cm, and drain the pieces of peach in a colander or on some kitchen paper towels. When the peaches are as dry as you can get them, place them in a large bowl.
  2. Beat the cream until it’s really thick and stands up in very firm peaks. Add to the bowl with the peaches, and mix so it’s well combined. Chop the slices of Madeira Cake into small chunks, also about 1 cm x 1 cm and gently fold this through the peaches and cream, along with the Caramel Top’n Fill. Very gently mix so that everything is combined, but the cake pieces still maintain some of their shape, and you can see ripples of the caramel.
  3. Place the mixture in the freezer for an hour, so that it becomes firm enough to quickly form into balls with your hands. Divide the mixture into 6 equal-sized portions, and quickly shape into balls. Roll the balls in the meringue pieces, ensuring the meringue covers the whole ball. Put the balls on the foil-lined tray and place in the freezer for a couple of hours prior to serving.

Notes

If you don’t want to use peaches, try this with mango or strawberries. You can put a tablespoon of liqueur into the cream when you’re whipping it. Butterscotch Schnapps works well, or Galliano or even Baileys. Serve the balls on their own, or with some sliced fresh fruit that matches whatever fruit you used inside the balls. For a really decadent dessert, a drizzle of Chocolate sauce over the balls is very nice.

  • love the name, great for winter

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  • Sounds exciting and something very different to try 🙂

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  • I thought it was a cauliflower!

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  • Looks very interesting May have to try making this.

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  • very interesting kind of like a grown up Eton Mess

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  • Yum I love all of these things. It looks similar to a recipe I have in a book that is served in parfait glasses- I think it was called an Eton Mess from memory. I love the combination of all of these ingredients.

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  • You could use a different cake to Madeira if you wanted to. I prefer the plain cake so that it allows the flavour of the fruit, caramel and cream to stand out. But don’t be afraid to experiment with different ingredients.

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  • I love the combination of meringues and cream – brings back childhood memories of my grandmother making a similar dessert. I will definitely attempt to make this.

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  • Sounds like a really interesting dessert! A good one to try next time I’m entertaining!

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  • Yum looks great

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  • Looks so yummy and delicious

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  • Oh this is really really good. Need to wipe the drool.

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  • It’s sweet but really really really delicious. And it’s not hard to make either. My sister made it with strawberries instead of peaches, and she put a little cocoa in the cream to make it chocolate-flavoured. She said it was super yummy.

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  • mmm yummm I love all the ingredients used, so would simply adore this. Will be giving it a go. Thanks for sharing.

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  • this sounds really delicious, will have to try this

    Reply

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